Use a combination of sharp cheddar with creamy white cheeses to create a mac and cheese with plenty of cheese flavor but won't become chalky.
1poundmacaroni pastasuch as shells or cavatappi
1 5-ouncecan evaporated milk
4cupsshredded medium or sharp cheddar cheese
2cupssoft white cheese such as goudaSwiss, fontina, or provolone
In the insert of an Instant Pot or pressure cooker, add the macaroni, water, butter, kosher salt, ground mustard and garlic salt. Cook in the pressure cooker for 5 minutes on high, then quick release. Add the evaporated milk and half of the cheeses and use a wooden spoon to vigorously stir until the cheeses have melted then repeat with the rest of the cheese, stirring until the sauce is creamy. Add any additional toppings or mix-ins below at this time. Serve warm.
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